Salt-Baked Sweet Potatoes

This “quirky” (Swanson’s own description) recipe pulls together flavors from several destinations—white sweet potatoes from Japan; olives, grapefruit, and arugula from Italy; walnuts and crème fraîche from France; and turmeric from India and Morocco. You could also use large baking potatoes, if you like.

6Servings

Ingredients

3 medium white- or orange-fleshed sweet potatoes

1 tsp. coarse sea salt

2 Tbs. olive oil

1 medium onion, quartered and thinly sliced (11/2 cups)

11/2 tsp. ground turmeric

1 Tbs. white wine vinegar

1 large or 2 small grapefruit, cut into segments (1 cup)

3 Tbs. chopped black olives

3 Tbs. toasted walnut pieces

1/2 cup crème fraîche

1 cup arugula

Preparation

1 | Preheat oven to 400°F. Prick sweet potatoes all over with fork, place on baking sheet, and sprinkle with sea salt. Bake 1 hour, or until sweet potatoes are tender.
2 | Meanwhile, heat oil in large skillet over medium heat. Add onion and turmeric, and sauté 7 minutes, or until onion is soft and translucent. Stir in vinegar, and cook 1 minute, adding 1 to 2 Tbs. water if pan dries too quickly. Set aside.
3 | Slice cooked sweet potatoes in half lengthwise, and fluff flesh with fork. Season with salt, if desired. Transfer to platter, and sprinkle with grapefruit segments, olives, and walnuts. Dollop with crème fraîche, and tuck arugula around sweet potatoes.

This mellow sauce served over a hearty pasta combines comfort and elegance in one easy meal. Serve with some steamed broccoli florets, baby carrots and red and green bell pepper strips. Round out the meal with slices of fresh Italian bread. ...read more

A soak in a vinegar bath plus a hefty dose of both black and white pepper give sweet potato fries an intense flavor. Baking them in a hot oven ensures they are crispy—but without all the fat from frying. Serve with your favorite ketchup, aioli, or dipping condiment. ...read more

“Latkes is a word for pancakes, particularly those served on Chanukah, and is derived from the Greek for “olive oil,” or elaion. Originally, latkes were made from cheese, again focusing on dairy foods fried in oil. But in Eastern Europe, cheese was a luxury item during the ...read more

Santa Fe Farmers Market vendors Jake and Leona West always have plump sweet potatoes near the end of the market season. The potatoes are paired with tangy apples, which the Spanish brought to the Rio Grande Valley in the 18th century. ...read more